Vegan Kiwi Vanilla Protein Mousse




Step 1

Lay out all ingredients on your table.

Step 2

Combine in a bowl 15g of 15g of STRIPPD Vegan Lean Protein Powder Vanilla, 400g of soy yogurt, 1 tablespoon of psyllium husk and some fresh vanilla.

Step 3

Stir until mixed well.

Step 4

Put in fridge and let it chill for 4-5 h. Due to the psyllium husk your soy yoghurt turns into a very thick and solid consistency.

Step 5

Take it out of the fridge and add water/milk until creamy.

Step 6

Put the half of the yoghurt into a separate bowl, add wheatgrass and stir well.

Step 7

Layer in two small or one big jar.

Step 8

Add toppings like fruits, popped quinoa or anything you like. Enjoy!